Best 4 Vegan Grillers With Mushroom Gravy Recipes

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Indulge in the delightful flavors of plant-based cuisine with our tantalizing Vegan Grillers with Mushroom Gravy recipe. These savory and succulent patties are a symphony of textures and tastes, featuring a hearty blend of black beans, quinoa, and vegetables, all perfectly seasoned and grilled to perfection. Smothered in an incredibly rich and flavorful mushroom gravy, these grillers deliver a satisfying and wholesome meal experience that will delight vegans and non-vegans alike.

In addition to the main recipe, this comprehensive article also includes a delectable collection of additional recipes to tantalize your taste buds. Treat yourself to the creamy and comforting Vegan Mushroom Soup, a velvety delight that showcases the earthy flavors of mushrooms in a rich and satisfying broth. For a refreshing and vibrant side dish, try the vibrant Rainbow Salad with Lemon Tahini Dressing, a symphony of colors and textures that will add a pop of freshness to your meal.

Enhance your culinary skills with our informative guide to making the perfect Vegan Bechamel Sauce, a versatile and creamy sauce that can elevate any dish with its smooth and luxurious texture. And for those with a sweet tooth, satisfy your cravings with our decadent Vegan Chocolate Mousse, a rich and indulgent dessert that will leave you feeling utterly satisfied. With this comprehensive collection of recipes, you'll have everything you need to create a complete and unforgettable plant-based feast.

Let's cook with our recipes!

VEGAN MUSHROOM GRAVY



VEGAN MUSHROOM GRAVY image

Creamy and rich in flavor, this easy vegan mushroom gravy is made with minimal ingredients and pairs perfectly with mashed potatoes, biscuits and lentil loaves. Recipe adapted from Chef John's.

Provided by Julie | The Simple Veganista

Categories     Side

Time 50m

Number Of Ingredients 6

1/4 cup olive oil or non-dairy butter
1 (16 ounce) package sliced mushrooms (white or baby bellas)
1/4 cup all-purpose flour, or as needed
1 quart (4 cups) mushroom or vegetable broth
mineral salt & fresh ground black pepper, to taste
1/2 teaspoons fresh thyme leaves, or to taste (optional)

Steps:

  • Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes.
  • Add flour, continue cooking and stirring for about 3 - 5 minutes, at least until the flour has been absorbed and not white anymore. Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes.
  • Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed.
  • Makes about 4 cups.
  • Store leftovers in the refrigerator for up to 5 - 6 days. To freeze, let the gravy cool and store in an airtight container in the freezer for up to 2 months. Let thaw in the refrigerator and reheat in a saucepan, whisking to recombine.

Nutrition Facts : Calories 55 calories, Sugar 0.8 g, Sodium 183.6 mg, Fat 4.7 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.1 g, Protein 0.4 g, Cholesterol 0 mg

VEGAN MUSHROOM GRAVY



Vegan Mushroom Gravy image

This vegan and vegetarian mushroom gravy is rich, thick, and creamy, but without using any dairy! It is also quick and easy to make. Serve with mashed potatoes or pork chops (if you're not vegetarian).

Provided by fabeveryday

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Vegetarian Gravy Recipes

Time 25m

Yield 4

Number Of Ingredients 8

¼ cup vegetable oil
1 (8 ounce) package sliced fresh mushrooms
¼ cup all-purpose flour
2 cups vegetable broth
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 pinch dried thyme

Steps:

  • Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
  • Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 10.6 g, Fat 14.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 378.5 mg, Sugar 2.5 g

VEGAN MUSHROOM GRAVY



Vegan mushroom gravy image

Make this mushroom gravy to serve alongside your vegan Christmas feast. It will freeze for up to three months so you can easily make it ahead to get prepared

Provided by Good Food team

Time 25m

Number Of Ingredients 7

30g dried porcini mushrooms
2 tsp olive oil
1 onion, chopped
200g chestnut mushrooms, chopped
1 tbsp miso paste
1 heaped tbsp plain flour
800ml vegetable stock, made with 2 stock cubes dissolved in 800ml water (or use fresh)

Steps:

  • Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.
  • Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.
  • Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid - leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.
  • Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.

Nutrition Facts : Calories 50 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

VEGAN MUSHROOM MAKE-AHEAD GRAVY



Vegan Mushroom Make-Ahead Gravy image

This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you've made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.

Provided by Melissa Clark

Categories     sauces and gravies

Time 30m

Yield 3 1/2 cups

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
1/2 small onion, finely chopped (1/2 cup)
4 ounces baby portobello mushrooms, finely chopped (1 cup)
1/2 cup all-purpose flour
4 to 5 cups vegetable stock, preferably homemade, as needed
1 teaspoon soy sauce, more to taste
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
  • Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Opt for firm tofu: Extra firm or firm tofu holds its shape better during cooking, resulting in "meatier" vegan grillers.
  • Press the tofu: Pressing tofu removes excess moisture, allowing it to absorb the marinade better and resulting in a more flavorful final product.
  • Use a flavorful marinade: The marinade is key to infusing flavor into the tofu. Experiment with different combinations of herbs, spices, and liquids to create a marinade that suits your taste.
  • Cook the tofu over medium heat: Cooking the tofu over medium heat allows it to cook evenly without burning.
  • Make sure the mushroom gravy is thick and flavorful: The mushroom gravy adds a rich, savory flavor to the vegan grillers. Use a variety of mushrooms and cook them until they are soft and browned. Thicken the gravy with a cornstarch slurry or arrowroot powder.

Conclusion:

These vegan grillers with mushroom gravy are a delicious and satisfying plant-based meal. They are perfect for a summer cookout or a weeknight dinner. The tofu is marinated in a flavorful mixture of herbs and spices, then grilled until crispy on the outside and tender on the inside. The mushroom gravy is rich, savory, and the perfect complement to the grillers. Serve the grillers with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

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